Banquets
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Banquets

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Banquets Banquets Presentation Transcript

  • DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  •  An orthodox meaning of banquets is derived from the French word BAUNC meaning Bench.  Literal meaning being sumptuous repast.  While an Indian connotation can be Dawat, Bhoj or Wazwan.  A loose meaning is a meal arranged for group of people to mark occasion.
  • Banquet:An Important Branch Of Catering Informal Semi-Formal Formal
  • Banquet:Revenue Generating Department  Acts as a backbone, thus is considered as a big business.  Diverse and colourful activity engulfing different branches.  Part of F & B equipped with push secretarial office.  Banquet Sale is an art, so is revenue generation.
  • Type Of Banquet Functions          State Banquets, Formal Lunch/Dinner. Reception Buffets Lunch/Dinner meeting Conference & Convention Special Events Traditional Events Theme Banquets Outdoor Catering
  • Informal  Freedom to:  Sit  Roam  Eat  Found Generally For:     Marriage Parties Get Togethers Festivals Other Celebrations
  •  Guests may take as much time as they want.  Types of service:  Floating  Buffet
  • Semi Formal  Only for people given priority  Generally seen in:  Institutional Function  Annual Day Function  Honoured Parties  Seperate table for Chief Guests.  No Discrimination for other guest.
  • Formal  Generally Seen in:      Raising Day Flag Day Victory Celebration National Days In Honour of Foreign Dignitaries  Seating Strictly according to protocol.  Table Laid perpendicular to top table.  People near top table most important  Proper silver service.
  • Organisation Chart Banquet Manager Assistant Manager Maitre d’ Hotel / Chef De Rang Waiters Porters
  • Staff requirement This is governed by:  1 waiter for serving 6-8 covers.  1 wine waiter for serving 20 persons.  1 head waiter per 10 waiters.
  • Banquet Staff  The Sales Administration Manager for group of company of hotels  Banquet Manager  Secretary  Banquet Head Waiter  Dispense Barman
  •  Banquet Head Wine Waiter  Permanent Working Staff  Casual Staff  Porters  Banquet Wine Waiter
  •  Seating Arrangement Plan:        Full moon Half moon U shaped T shaped Classroom setup Theatre setup Boardroom setup
  •  Tabling:      The type of table plan depends upon the following: Organiser’s wishes Nature Of Function Size & shape of the room where the function is to be held Number of covers Spacing
  •  Laying Of Cloth:       Cloth should be without crease It should be clean and spotless Fall of the cloth should be equal from all sides Cloth should not be torn or ash-burnt All cloths should have same fall & pattern Size of cloth – 4 X 2 m
  • LINEN  Table linen  Laundry  Table skirting  Paper napkin
  •  TABLE WARE  Flatware  Holloware  All required crockery & cutlery  Glasses
  •  BUFFETS  Chaffing dish  Burners  Carving station  Display stand  Platters  Lighting  Plants  Serving tools
  • Chairs  Stackable  Transportable  Stable and sterdy  Suitable upholstery
  •  Role Of Banquet Manager  Importance of Menu and Number of pax  Supervision Of Service  Allocation Of duties  Modes Of Service  Silver Service  Self / Buffet Service
  • Welcome Drinks Snacks & other appetizers Soup Service Main course buffet/Self Service Sweets / Desserts Coffee / Tea
  • The Menu  Separate food & bar menu  Different menu for different occasions  Varied choice of menu  Ease of service  Seasonal variation
  • Introduction The Banquet Manager must keep in mind the following considerations :  Brief the banquet staff together with the chef, if possible.  The order of service should be outlined clearly  Chef should explain the menu to F & B personnel.
  • Planning For A Formal Dinner  ‘Top Table’ must be identified  Espirit de Corps to be inculcated  Appropriate work force – job fit  Accomplishment of order taking  Exercise control on dockets  Provision for unexpected guests
  • Beverage Service  A Limited Bar  An Open Bar  A Straight Bar  Guest preselects the table wine  Any other specifications
  • Buffet Dinner  Make things easy to serve  Plenty of cutlery available  Proper arrangement of buffets as per number of pax  Sufficient room for guests to queue  Serve two-third of the food and replenish
  • Banquet Sales  Identify target market  Track the events to be held  Good relations with CIPs and VIPs  Staff should go on calling  Staff should be well versed with the products
  • Banquets:An Important Source Of Profit  Catering to prestigious parties  Leads to local publicity  Valuable mention in local media  Cultivate a reputation for quality & service  Steady stream of business in future
  • Banquets & Buffets:A Certain Volume Business  Income & other costs are known in advance  Guaranteed group business  Cost of the event can be mentioned and predicted
  • Principle Types Of Banquets  For Small Parties:     Restaurant & part of restaurant can be used Preset menu & time Easy to arrange Generates good profit for restaurant  For Dining Clubs & Service Organisations:   Club may be formed of: a) Patrons with common interest b) Regular Customers Meal service for Service Clubs
  •  Cocktail Parties:  Service of drinks to a group of people  Most commonly requested function  May be elaborate or limited  Product Launches:  Elaborate and expensive lunch or low-key sales presentation either  Shows & Special Events:  Special events organised by the hotel, club or restaurant
  •  Conference & Incentive Tours:  Grown sector of market requires well trained & well briefed staff  Tour Meals:  Arrangement for large tour groups  Standard A La Carte service  Theme Buffets:  May offer food native to the particular country or style  Showmanship combined with F & B service  Food as entertainment
  •  Weddings:  Planning done well in advance  A unique event  Outside Catering:  Demanding & challenging job  Includes outdoor catering
  •  Basic division in 3 categories:  CITCO owned banquets  Private banquet halls and farm house  Banquets at Taj GVK  Banqueting is a major revenue earner in Chandigarh.  City mostly occupied by Punjabis who believe in celebration.
  • CITCO Owned Banquets  Mountview      Banquet : Confluence ; 250 pax Front/Back lawn ; 1000 pax each Conference room ; 30 pax Executive lounge ; 20 pax 1 recently inaugurated business centre.  Shivalik View  Banquet : Majras (Means gathering) ; 350 pax  Adjacent Lawn : 500 pax  1 Boardroom and 1 Party room ; 35 pax each
  •  Park View  2 Banquet halls: 300 pax each  3 Lawns : 100 pax each  1 Conference room : 35 pax  Baithak  Banquet : 200 pax  Garden + Terrace + Hall : 500 pax  Total strength holding capacity : 800 pax
  • Private Banquet Halls & Farm Houses  Mostly located on outskirts of the city  Zirakpur-Shimla highway  Mainly caters to Semi-Formal & Informal banquets such as marriages and receptions, etc.  Few Examples     Marc Royale Bristol Le Crown The Fort  Ramgarh Fort
  • Banqueting At Taj GVK Chandigarh  Grand Ball room 1, 2 & Annexe  Combined Capacity : 700 pax  Combined area : 8600sq. ft.  Terrace Hall + Roof Top Garden : 50 pax  Capitol Business Centre : 20 pax
  • DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com